Easy Lechon Asado: A Flavorful Cuban Pork Recipe for Entertaining
Lechon asado is a Cuban pork dish marinated and slow roasted in a flavorful garlic citrus sauce. The result is succulent and fork tender. Traditionally a whole pig is roasted outside but this easy recipe uses a pork shoulder instead. It is perfect for casual entertaining any time of the year.
I suggest you nvite a group of friends over for a little taste of the Caribbean. You can prepare Cuban pork for two or twenty. This dish is perfect for entertaining because you can do most of the work ahead of time. You might even start it the day before.
Start the evening with a refreshing Mojito or Cuba Libre. Listen to Island music and visit with your guests. Once you are ready for dinner, serve the meal family style with traditional sides such as black beans and rice. Yuca with garlic sauce and sautéed sweet plantains are also a great choice. You could also serve sliced avocado dressed with olive oil and lime or a green salad. Garnish the dishes with chopped cilantro or parsley. Serve with lime wedges. To end this Cuban meal, a flan would be delicious.
I originally posted this recipe in 2012 shortly after I started blogging. I decided to update the recipe so that it would be easier to follow. I hope you will enjoy this easy recipe, it is one of our favorite meals.
Lechon Asado (Cuban Pork)
Recipe serves 4. Nevertheless you can easily serve a large group by simply buying a larger roast and increasing the mojo recipe.
- pork shoulder (4 to 6 lb. bone in or 2 to 3 lb. boneless)
- 4 garlic cloves, minced
- 1 Tbsp. dried oregano
- 1/2 tsp. cumin
- 1 tsp. salt
- 1 tsp. pepper
- 1 Tbsp. olive oil
- mojo sauce (see recipe below)
- Combine the garlic, oregano, cumin, salt, and pepper in a mortar and pestle (or food processor). Add olive oil to the mixture. Mash until it becomes a paste.
- With the tip of a boning knife, make pockets about an inch deep all over the pork. Push some of the paste into each opening.
- Place the pork roast in a roasting pan and pour mojo all over. For additional flavor, you can marinate the pork in the refrigerator for several hours. Marinating it overnight is even better, but this step is optional.
- Roast the pork with the mojo in a 400 degree oven for 30 minutes. Then, turn down the oven to 300 degrees.
- Cover the pork with foil and roast until fork tender. This can take anywhere from 3 to 5 hours, depending on the size of the pork roast you are cooking. Baste every once in a while, add some water or chicken stock if the juices start to cook away.
Mojo Sauce
- 2 Tbsp. olive oil
- 1 onion, sliced thin
- 2 garlic cloves, minced
- 1 cup orange juice
- juice of 2 limes
- juice of 1 lemon
- 1 tsp. dried oregano
- 1/2 tsp. cumin
- salt and pepper to taste
Heat oil in a sauce pan over medium heat. Add the onion and cook until soft and translucent. Add the garlic and cook 1 minute. Remove from the heat and add the remaining ingredients. Let sit for the flavors to meld. Note: You can buy mojo sauce on the international aisle of your grocery store if you prefer. However, fresh juices make the sauce so much better.
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Marinating the pork in orange, lime and lemon juices, along with plenty of garlic infuses it with flavor. Then the pork is roasted until the meat is caramelized and crispy. This method makes the meat meltingly tender and flavorful. It can be carved, shredded, or pulled into large pieces for serving. Roast pork leftovers are versatile. They can easily be incorporated into countless recipes, one being a wonderful Cuban sandwich, recipe coming soon.
What a gorgeous recipe. It sounds delicious and a great one for entertaining.
Thank you Kay, the pork is perfect when entertaining as it doesn’t require much work and everyone loves the flavorful meat.
It sounds delicious – I just had lunch but could find room for your Lechon Asado!
Thank you Mad Dog, I know you enjoy a good pork roast. Cooked with all the citrus, I think you would enjoy this dish.
Boy! Does this sound delicious. Citrus with pork. I have some in the freezer just asking for this recipe. I’m going to try it. Thanks!
Thank you, I hope you enjoy the pork, the citrus does make it very flavorful.
Karen, this looks fantastic! I’m working on a Cubano sandwich recipe and my Moho recipe is fairly similar to yours. The hard part is figuring out how to roast it so that it’s really tender but still sliceable to make the sandwiches! If you have any hints, I would love to know. I’m thinking that if I let it cool long enough, it will slice. What do you think?
Thank you David, this has been a longtime favorite. As to roasting a pork shoulder so that it is tender yet sliceable, try cooking to an internal temperature of 175 to 180 and letting it rest for 30 minutes. It is also easier to slice tender meat after it has been refrigerated. I’ll be looking forward to seeing your sandwich.
Thank you, Karen — I really appreciate the advice! I’m very excited to make the sandwiches this coming weekend!
Sounds like a lovely meal for a themed dinner party! We make pork butt all the time and I enjoy making all kinds of things with the leftovers
Jenna
Hi Jenna, yes themed parties, especially when you can prepare much of the meal ahead of time is fun. Everyone seems to enjoy pork shoulder and as you say, you can do so much with the left overs.
Sounds divine, Karen! Pork shoulder is so flavorful and with those seasonings and suace, this must be out of this world tasty.
Thank you for your nice compliment Frank, the meat is indeed very flavorful. Much like the Italians, pork is very popular with the Cubans especially at Christmas. I know you would you enjoy this dish.
I can see that sauce used in other dishes as well!
Absolutely Dorothy, I’m glad you like the mojo sauce…thank you,
This looks so juicy and flavourful.
Thank you Angie, the pork is great. The low and slow roasting does keep the pork moist.
What a fun party! Delicious Cuban Pork and Mojitos! Yes, please!
Hi Nancy, Mojitos are a great way to start off an evening of fun and good food. I’m glad you like the idea, thank you.
I still make your pork tenderloin with mango salsa which I posted 11 years ago. Pork is always a good choice for entertaining – this recipe looks delicious 🙂
Thank you Judy, I am glad you like the recipe. I still make my pork tenderloin with mango recipe too.
Looks delicious, Karen. Hope your husband’s recovery is still going well, and I’m sure he was happy to pull up to the table for this recipe.
Thank you Judy, for your nice comment. My husband is so happy to be home. He lost a lot of weight eating (or should I say not eating) hospital food. There is nothing like a good home cooked meal to make him happy.
Originally coming from northern Europe pork naturally is one of my favourite meats. Have had this famous Cuban dish way back but so appreciate the recipe now. Both the meat and sauce ingredients are ones used all the time – thanks so much. . . quietly hoping that health issues are slowly improving over your way . . .
Thank you for your lovely comment and kind words Eha, they are much appreciated.
Karen, it looks delicious and perfect for a party. I love a meal that can be prepared ahead! Thanks for sharing your recipe! Wishing you a wonderful week!
Love Cuban food. This pork sounds both easy and delicious. Saved on my recipe board.
I absolutely love the sound of this Karen! It would be a total hit with friends I think! 😀
I could never pass up a recipe for Cuban pork! Oh my, it looks delicious!
Perfection on a plate!
Looks and sounds delightful Karen. I love to entertain and this would be something different. A lovely dish to enjoy poolside with friends.
I love pork and am a great fan of Cubano sandwiches. Funny that I never had one while in Cuba. Looking forward to your recipe!
This sounds wonderful! The mojo sauce looks great.
This sounds amazing, Karen! I love that you can make it ahead of time and that it feeds a crowd too. I love black beans and rice so I can’t wait to make this for my family. They’re going to be so excited! Hugs and hope you’re having a great summer. I can’t get over how hot its been in Florida lately, CoCo
I cannot wait to try this recipe, and thank you for the detail.
Beautiful presentations, Karen! The sauce is great!
This lechon asado recipe sounds like pure comfort, and I love how you’ve kept it approachable while still honouring the Cuban flavours. The mojo alone is making my mouth water, I can already imagine the smell of that garlic-citrus marinade slow roasting all afternoon!